Grilled Steak Kabobs

Recently, I went to dinner at some friends house and the man of the house grilled a marinated tri-tip roast.  It was about the best thing I have had in ages.  Since then, I have been looking at marinades, trying to see what I could come up with to simulate that other one.  Instead of experimenting on full sized roasts, however, I have used much smaller pieces of meat.

The original recipe came from allrecipes.com.  I substituted.  I tweaked.  You're used to it, right?

Grilled Steak Kabobs:
3 steaks ( I used petite sirloin...because that's what I had)
2 peppers, any color
1 onion
Marinade:
1/3 cup soy sauce
1/2 cup coconut oil (use whatever you want here)
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 Tbsp garlic powder
2 Tbsp chervil (it's a parsley cousin, use parsley if that's what you have)
1 tsp white pepper (it's milder than black; use 1/2 if you use black)
Cut the meat into chunks.  Combine marinade ingredients pour over meat in a glass container.  Let marinate in the fridge for a few hours (although, if you use mostly frozen meat, like I did, you can afford to let it marinate on the counter for the last 45 minutes). While the meat is marinating, soak your wooden skewers in water. Cut the peppers into 16 square, each.  Cut the onion into 8 wedges (halve it, quarter it, eighth it).    Arrange the peppers, onion and meat on the skewers in any artistic manner you choose.  Alternate colors or veggies or whatever.

Carry them out to your preheated grill (I use a gas one, so I have absolutely no instructions for a charcoal one)  Cook on low for about 15 minutes for medium and 20 minutes for well done meat.  Test by pressing down on the meat....if the juice is clear, it's well done....usually.  I imagine a grill pro could give you better instructions.  I grill, like I cook.  I often wing it.

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